Toffee Apple Pies – Willey’s Weekly Bake 161




  • 125g Plain flour
  • 125g Salted butter
  • 60g Dark Soft Brown Sugar
  • 5/6 Small apples
  • 1tsp of golden syrup
  • Pinch of cinnamon (optional)
  • Water


  1. Rub the butter into the flour but so there is still lumps of butter remaining.
  2. Then add a little water and knead together until forms a soft dough.2A7F9BF3-7BD0-4448-869D-0B009495C5DD
  3. Wrap and chill the dough for 30 minutes until the butter has solidified again.
  4. Preheat the oven 200 degrees Celsius.
  5. Peel and chop the apples into small pieces and add to a small sauce pan.
  6. Add the sugar and a little water into the sauce pan with the apple and heat on a low heat until the apples have softened.
  7. Continuously stir to ensure that it doesn’t stick to the bottom.
  8. Roll out the pastry and grease 3/4 small pie dishes/large ramekins.
  9. Using a large cutter to cut circles and push into the ramekins.EE4F8C5C-60F1-4638-B37B-7D3911AFF5AB
  10. Fill the dishes with the apple filling.
  11. Cut strips long enough to cover the dish and weave under to create a cross effect.52E51C90-7DD6-45FA-AE12-AC5CC2B26989
  12. Brush with a little milk to give a shiny look.
  13. Bake in the oven for 25 mins until golden brown.


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